For the curry paste
- 6 lime leaves (2 finely chopped and the centre vein discarded)
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- 1 thumb-sized red chilli (deseeded if you don't like it too hot)
- 6 lemongrass stalks, tough outer leaves removed, finely chopped
- 3cm piece ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- small pack coriander, stems for the paste, reserve the leaves to serve
- 2 tbsp soft brown sugar
- 3 tbsp tamarind purée
A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…
For the curry
- 2 tsp vegetable oil
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 8 boneless, skinless chicken thighs, halved
- zest and juice 2 limes
The same shape, but smaller than…
- 100g fine green bean
- 2 small mangoes, peeled and cut into 3cm pieces
- cooked jasmine rice, to serve
Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.